Pan de Coco

Pan de Coco is a beloved Filipino recipe, featuring soft bread rolls filled with a sweet coconut mixture. This classic Filipino pastry is often enjoyed as a snack or dessert, perfect with coffee or tea. Made from flour, yeast, sugar, and grated coconut, Pan de Coco has a delightful balance of sweetness and richness, thanks to its creamy coconut filling. Whether you’re looking to explore Filipino baking or recreate this favorite treat at home, this Pan de Coco recipe offers a delicious introduction to Filipino cuisine, bringing a taste of tradition to your kitchen.

Directions

Step1

Prepare the dough: In a small bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy. In a large mixing bowl, mix flour, sugar, and salt. Add the yeast mixture, warm milk, egg, and softened butter. Stir until combined. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.

Step2

Make the filling: In a saucepan, melt the butter over medium heat. Add the grated coconut, brown sugar, and coconut milk. Stir continuously until the mixture thickens and the coconut absorbs the sugar, about 5-7 minutes. Set aside to cool.

Step3

After the dough has risen, punch it down and divide it into equal pieces (around 12-14 portions). Roll each portion into a ball, then flatten it into a disk. Place about 1 tablespoon of the coconut filling in the center of each disk. Fold the edges of the dough over the filling and seal it well. Place each filled dough ball seam-side down on a baking tray lined with parchment paper. Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake for 15-20 minutes or until the tops are golden brown.

Step4